Aside from this wonderful concoction of flavors that I'm sharing with you today, I also have great news: I PASSED MY FINAL THESIS DEFENSE TODAY! Meaning, I'm officially gonna be a master, y'all! This is just one milestone down on my journey to a doctoral degree and becoming a psychologist, but it feels AWESOME to get it done. I worked very hard on it, and I feel pretty proud of myself :) Plus, now hopefully I'll have a little more time for some regular blogging!
This quesadilla recipe I'm sharing with you today is very simple but oh-so-delicious. I had a mexican craving one afternoons along with a nearly-empty fridge... I spotted an avocado and the idea just came to me. Why wouldn't you put avocado in a quesadilla? With gooey mozzarella cheese? And healthy baby spinach? And the condiment that makes everything better - sriracha? It turned out awesome and I hope you try it! Do you have 10 minutes and these 5 ingredients? Then you're on your way!
Chop your avocado into bite-sized pieces. For each quesadilla, lay out half of the chopped avocado on top of a tortilla. If you're only making 1 quesadilla, just save the other half of the avocado.
Next, top with a handful of baby spinach.
Last, add a handful (a big handful if you're cheese-obsessed like me) of shredded mozzarella and a hearty squeeze of sriracha. Ohhhh yeah.
Top with another tortilla.
Then, heat a teensy little knob of butter on a nonstick skillet over medium heat, spreading around to cover the surface of the pan. You don't need to use much butter AT ALL.
Add the quesadilla. Cook until browned on the first side, about 3 minutes.
Flip (carefully...this is the hardest part) then cook for another 3 minutes or so. Watch carefully to make sure it doesn't burn. Then, slide off the skillet onto a plate. Slice into triangles with a pizza cutter.
Serve with your favorite salsa. I love Trader Joe's tomatillo roasted yellow chili salsa.
I mean, really. So good.
Avocado, Spinach, Mozzarella & Sriracha Quesadilla
For 2 quesadillas
-4 flour tortillas
-1 ripe avocado, diced into bite-sized pieces
-2 handfuls of baby spinach
-1/2 - 1 cup shredded mozzarella cheese, depending on preference
-Sriracha, to taste
-1 small knob of butter (about 1/4 - 1/2 tbsp)
-For each quesadilla: top flour tortilla with half of the diced avocado, followed by a handful of spinach, followed by a handful of mozzarella, followed by a squeeze of sriracha to taste. Top with another flour tortilla.
-Heat butter over medium heat in a nonstick skillet. Spread around to cover pan.
-Transfer quesadilla to skillet. Cook until browned on the first side, about 3 minutes. Then, carefully flip and cook for another 3 minutes or so. Watch carefully so it doesn't burn. Slide quesadilla off skillet and onto a plate. Serve with a side of salsa.